Spiced Red Cabbage Soup
An easy to make, warming soup to enjoy with bready things. Here I serve with crunchy nut butter on toast.
You can use whatever tinned or cooked beans you have: I like borlotti beans. For a change swap red cabbage for cauliflower and use a white bean such as canellini, butter or haricot beans.
Free from: gluten, nut, oil, soya, wheat, yeast
This is a vegan recipe
- 1/2 a head of red cabbage (about 400-500g)
- 1 tin beans (I use borlotti beans)
- 1 onion
- 1/2 tsp each of turmeric, garam masala, ground coriander and ground cumin
- salt and black pepper (to taste)
Roughly chop the veg and add the drained beans and spices. Add enough water to just cover.
If using a soup kettle, set the machine to the purée soup programme and press start.
If using a saucepan bring to the boil then turn the heat down and simmer until the veg is all soft. Blitz in a food processor.
Season to taste.